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In a large sauté pan over medium-high heat, add olive oil. When the oil is hot, add the onions and zucchini, and cook for about 10 minutes, or when the zucchini begins to soften and brown.
Add the tomatoes and cook for 5 minutes, stirring occasionally.
Add the Eggplant Garlic Spread, red pepper flakes, and dried oregano. Using a spatula, scrape the bottom of the pan and incorporate with the sauce.
Lower the heat to medium low and simmer for 10 minutes, stirring occasionally.
Add cooked pasta and ¼ cup of the remaining pasta water to the simmering sauce. Add more pasta water if the sauce is too thick.
Remove from heat, season with salt to taste, and top with fresh basil and grated Parmesan. Enjoy!